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Crab Rangoon Egg Rolls Recipe

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★★★★★

4.7 from 50 reviews

Delicious Crab Rangoon Egg Rolls combine the creamy richness of a classic crab rangoon filling with the crispiness of fried egg roll wrappers. These appetizers feature a smooth cream cheese mixture blended with crabmeat and savory seasonings, wrapped in egg roll skins and fried to golden perfection for a crunchy, flavorful snack perfect for dipping in sweet chili sauce.

Ingredients

Scale

Filling

  • 16 ounces cream cheese, softened
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons soy sauce
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 green onions, chopped
  • 8 ounces fresh white crabmeat, cooked and flaked

For Wrapping

  • 8 egg roll wrappers

For Frying

  • Vegetable oil, for frying

To Serve

  • Sweet chili sauce, for dipping

Instructions

  1. Mix filling: In a medium bowl, combine the softened cream cheese, Worcestershire sauce, soy sauce, garlic powder, onion powder, and chopped green onions. Stir until smooth and well blended. Gently fold in the flaked crabmeat, careful not to break it up too much to maintain a nice texture.
  2. Portion filling: Lay one egg roll wrapper flat on a clean surface with one corner facing you forming a diamond shape. Place about 3 rounded tablespoons of the crab cream cheese mixture in the center forming a horizontal mound.
  3. Roll wrappers: Fold the bottom corner over the filling. Then tuck in the two side corners snugly against the filling and roll up tightly toward the top corner. Moisten the final edge lightly with water to seal the egg roll completely.
  4. Fry rolls: Heat vegetable oil in a deep pan or saucepan to 375°F (190°C). Working in small batches, carefully lower egg rolls into the hot oil and fry until they turn lightly golden and crispy, about 1 to 2 minutes per batch. Maintain the oil temperature by allowing it to recover between batches.
  5. Drain and serve: Remove the fried egg rolls with a slotted spoon and drain on paper towels to get rid of excess oil. Serve immediately warm with sweet chili sauce for dipping.

Notes

  • Make sure the cream cheese is softened to avoid lumps in the filling.
  • Do not overfill the egg rolls to prevent bursting during frying.
  • Maintain oil temperature at 375°F for crispy and non-greasy egg rolls.
  • Use fresh crabmeat for the best flavor, but canned lump crabmeat can be substituted in a pinch.
  • Serve immediately for best texture, as egg rolls tend to lose crispiness if left to sit.

Keywords: Crab Rangoon, Egg Rolls, Appetizer, Fried, Cream Cheese, Crab Meat, Party Snack

Find it online: https://flavorsbymaya.com/crab-rangoon-egg-rolls-recipe/